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Thrustvector

Any tips for stopping loaves sticking to a cane banneton? Tried out my new one yesterday and ended up with the dough sticking - do I just need to be dusting it more aggressively?

^ mine (unlined) came from Shipton Mill; I've got some old lined wicker ones that came from Bakery Bits. But as they're all swamped at the moment, maybe somewhere like Nisbets or another catering supplier?

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cmburns in reply to @Thrustvector

Rice flour will always be your best bet; since lining mine liberally before putting loaves in they come out fine every time

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Nef in reply to @cmburns

I use a combination of wheat flour and rice cones for my bench/dusting flour. Coarse semolina flour also works, but is more expensive.

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